Assistant Manager - Menu Excellence @ Swiggy

Ensure creation of a robust menu bank to fulfill business objectives and emerging business opportunities by working in close collaboration with the Business , R D and Culinary Teams

Job Dimensions: Designation Assistant Manager- Menu Execellence Grade Grade 6 Scope of the Role
Job Description / Areas of Responsibility Indicative Activities

Market Research Menu Suggestion

Understand the Business Need (Category Growth, New City Launch, New Brand Launch, Acquisition, Customer Engagement etc)by engaging with the business stakeholders periodically to identify a food menu based solution. Engage in customsied market research to serve the business need using platform data, competition data, blogs, articles, listicles, google trends, social media etc Conduct competition benchmarking once the required information on the food menu is identified through research and collate the required specifics (such as regional flavours, ingredients, food quality, presentation etc)

R D Support for Menu Creation Food Trial

Align the suggested menu and its specifics to the R D Team for culinary development by ensuring that the brand guiding priciples are adhered to. Work with the R D Team on the various versions of the menu prepared by them by giving them inputs/feedback based on market research insights for improvisations (if any) Bring together inhouse teams (Menu Execellence, Brand Chefs and potential customers ) for tasting the food and sharing their comments.

Stakeholder Management

Record the trial feedback and circulate the same with relevant stakeholders - Menu Excellence, Culinary Brand Chefs and R D team and facilitate the final decision of inclusion of the menu. Ensure dish bank is updated with the latest inclusion for future launches. Get the menu dish launch ready by doing photo shoot, naming, descriptions and making pricing suggestions to the business teams and anchor the catalogue placement (through the business team or by self) Track the performance of the dishes launched and communicate the same to R D and Culinary for any improvements